Spring Vegetables for Family Consumption – Don't Gain Weight, Build Strength
This dish is most needed in spring, doesn't gain weight but builds strength, healthy body, eaten every meal, worth trying.
As soon as spring arrives, green leafy vegetables come up in abundance, so the family's dining table becomes more rich. However, there is one dish better than others, if you encounter this ingredient, don't miss it. Spring is the season when the body needs it most.
The ingredient is shiitake mushrooms, growing plump and white, very lovable. This dish is delicious and fragrant, soft and smooth, can be stir-fried or cold mixed, tastes good no matter how it's made. Especially worth mentioning is that shiitake mushrooms are rich in fiber and have low calorific value, making them a favorite of the weight loss crowd. So, it's a good ingredient for both adults and children, and it's more powerful than meat.
This time, shiitake mushrooms were made according to the family’s request, and I added a piece of pork loin for the sake of it. Seeing meat, weight loss crowd will definitely refuse, how can it gain weight? Don’t worry, pork loin is high in protein, even if you’re dieting, you still need to eat some lean meat. Dieting also needs to strengthen the body, and it's needed by both adults and children.
Let’s take a look at how this spring indispensable dish is made.
Shiitake Mushroom Stir-fry with Pork
Ingredients needed: shiitake mushrooms, 1 plate; green bell pepper 1 (slightly spicy); pork loin 1 piece; scallion, ginger minced; cornstarch; vegetable oil; white pepper; salt; soy sauce.
Detailed method:
First, prepare all the ingredients. Wash the shiitake mushrooms clean. Since we have elementary school students at home, we can't use too spicy ingredients, so we used a small amount of slightly spicy. If you like spicy, add more green bell pepper.
Second, slice the shiitake mushrooms, chop the green bell pepper into pieces, slice the pork loin into thin slices, mix with minced scallion, ginger, white pepper and a little soy sauce, then mix with cornstarch and marinate for 5 minutes for a softer texture.
Third, do not fry the shiitake mushrooms directly, you need to blanch them first. Put the shiitake mushrooms into a boiling pot and blanch them, then remove and drain before using. Blanching shiitake mushrooms makes them smoother and prevents them from turning black when cooked.
Fourth, add vegetable oil to the wok and heat it up, then add the marinated pork loin slices and stir-fry over medium heat until browned, add soy sauce to adjust color and stir-fry evenly.
Fifth, pour in the blanched shiitake mushrooms, add salt and stir-fry over high heat until fragrant and cooked through, then add green bell pepper and stir-fry until tender. If the color is not enough, add a little more soy sauce to adjust color.
Sixth, add salt and stir-fry evenly before serving. Characteristics of this dish: savory and delicious, smooth texture, very appetizing.
Delicious shiitake mushroom pork stir-fry is ready. The combination of the two is perfect in both texture and nutrition, worth making.
Mom’s afterthought: Let’s summarize the key points:
One, when making this dish, use lean pork, cut thinly, and don’t forget to marinate it, which makes it soft and tender.
Two, blanch the shiitake mushrooms before adding them to the pot, which prevents them from turning black and makes them smoother.
